Wednesday, July 28, 2010
Lunch Box Chronicles: Day Eighty-One (The 10 Mile Trio)
And, so is the story of the 10 Mile Trio - a pizza made with ingredients sourced in Maine all businesses within a 10 mile radius of one another. This 10 mile trio includes ingredients from Spelt Right Baking in Yarmouth, Maine, Pineland Farms in New Gloucester, Maine, and Olivia's Garden in New Gloucester, Maine. If you have not visited Pineland Farms in New Gloucester, you should put it on your agenda. It is a MUST stop on your visit to Maine.
Ingredients: Spelt Right Pizza Dough (fully thawed and risen), Pineland Farms Tomato Basil Harvest Pasta Sauce (made with Olivia's Garden tomatoes), Pine Land Farms Fresh Cheese Curd, corn meal for the pizza peel. Preheat oven to 450F. If you have a pizza stone, place it in the oven on the upper shelf. Divide Spelt Right Pizza Dough into two even balls. Stretch or roll out. I placed these on a pizza peel generously sprinkled with corn meal, but you can put this on a lightly oiled stainless steel baking pan. Top with Pineland Sauce, and Pineland Farms Cheese Curd. If using a peel, tip the peel toward the pizza stone, and gently persuade the pizza with a spatula onto the pizza stone. If using a pan, place in the oven on upper shelf. Bake for approximately 10 minutes or until done. The consensus from those with refined palates (Tim, Emma, Spencer, and mom) is that this is a richly excellent combination. The comment from the peanut gallery, eight year old Olivia was that it was not plain enough. Verdict? Two thumbs up.